Queso Chicken Enchiladas Recipe
Introduction
These Queso Chicken Enchiladas are a creamy, cheesy twist on a classic favorite. Filled with seasoned shredded chicken and topped with a rich queso sauce, they make a comforting and satisfying meal perfect for any night of the week.
Ingredients
- 5 burrito size flour tortillas
- 2 ½ cups shredded chicken
- ½ packet taco seasoning
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green chilies
- 10 ounces diced tomatoes with green chilies, undrained
- 1 pound Queso Blanco Velveeta, cubed
Instructions
- Step 1: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir well until evenly mixed, then set aside.
- Step 2: In a saucepan over medium-high heat, add the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally until the cheese is melted and smooth.
- Step 3: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the chicken mixture into the center of each tortilla, spread slightly, and roll up to form a burrito. Repeat with all tortillas.
- Step 4: Arrange the rolled burritos side by side in a 9×13 inch casserole dish.
- Step 5: Pour the warm queso sauce evenly over the top of the burritos.
- Step 6: Bake in a preheated oven at 350°F for 20–25 minutes, until heated through and bubbly. Serve hot and enjoy!
Tips & Variations
- Use rotisserie or canned chicken to save time and add convenience.
- If using corn tortillas, warm them in the microwave for 20-30 seconds before rolling to prevent cracking.
- Add a squeeze of lime or chopped fresh cilantro on top before serving for extra brightness.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option. For longer storage, freeze the enchiladas covered tightly for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but warming them before rolling helps prevent breakage and makes them more pliable.
Is there a way to make this dish spicier?
You can increase the heat by adding chopped jalapeños to the chicken mixture or using a spicier taco seasoning. Alternatively, serve with hot sauce on the side.
PrintQueso Chicken Enchiladas Recipe
Deliciously creamy and cheesy Queso Chicken Enchiladas made with shredded chicken, taco seasoning, sour cream, cheddar cheese, and Velveeta queso blanco sauce. These enchiladas are rolled in flour tortillas, topped with melty queso sauce, and baked until bubbly and golden, perfect for a comforting Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 5 Burrito Size Flour Tortillas
- 2 ½ cup Shredded Chicken
- ½ Packet Taco Seasoning
- 1 cup Sour Cream
- 1 cup Cheddar Cheese, shredded
- 2 tablespoons Chopped Green Chilies
Queso Sauce
- 1 pounds Queso Blanco Velveeta, cubed
- 10 ounces Diced Tomatoes with Green Chilies, undrained
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, taco seasoning, sour cream, shredded cheddar cheese, and chopped green chilies. Stir thoroughly until all ingredients are evenly incorporated. Set the mixture aside.
- Make the Queso Sauce: In a saucepan over medium-high heat, place the cubed Velveeta and the undrained diced tomatoes with green chilies. Stir occasionally to ensure the cheese melts evenly and the sauce becomes smooth and creamy. Remove from heat once fully melted.
- Assemble the Enchiladas: Lay the tortillas flat on a clean surface. Spoon about ½ to ¾ cup of the prepared chicken filling onto the center of each tortilla. Spread the filling slightly, then carefully roll the tortilla to enclose the filling, forming a burrito shape. Repeat with all tortillas.
- Arrange in Baking Dish: Place the rolled enchiladas side by side in a 9×13-inch casserole dish, fitting them snugly without overlapping.
- Top with Queso Sauce: Evenly pour the warm queso blanco sauce over the arranged enchiladas, making sure they are fully covered with the creamy cheese mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes until heated through, bubbling, and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes. Serve hot and enjoy your creamy, cheesy Queso Chicken Enchiladas!
Notes
- You can use rotisserie chicken or canned chicken to save time without sacrificing flavor.
- If using corn tortillas instead of flour, warm them in the microwave for 20-30 seconds before rolling to prevent cracking or breaking.
- For extra spiciness, add some chopped jalapeños to the filling or queso sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain their flavor and texture.
Keywords: Queso Chicken Enchiladas, cheesy chicken enchiladas, Velveeta enchiladas, baked enchiladas, Mexican casserole
